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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Chili, spice of red Thursday, which is the day of reckoning."
-Chitra Bannerjee Divakaruni

The refrigerator light goes on...

Don't let the name of this recipe scare you. It is spicy but not over the top, and the chili flavor comes out more aromatic than hot. Gently simmering the shallots, pepper flakes, and black pepper together mellows the flavor and the maple syrup adds a bit of sweetness. This is great on a green salad, but it's also good as a spread on sandwiches. You could even use it in place of mayonnaise in tuna or egg salads.

Red Pepper Flakes

These are the flakes of red chilies that have been dried. Most that you find have both the dried flesh of the pepper as well as the seeds. They are medium-hot in flavor.


 

Chili Vinaigrette



Servings = 4 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well. Note that cooking time does not include chilling time.

3 Tbsp extra virgin olive oil (divided)
2 large shallots (minced)
1/2 tsp red pepper flakes
3/4 cup no salt added vegetable stock
1/4 tsp salt
1/2 tsp fresh ground black pepper
1 tsp maple syrup
1 Tbsp white wine vinegar

Place 2 teaspoons of the olive oil in a small skillet over medium high heat.

Add the shallots and cook for about 2 minutes. Stir frequently.

Add the red pepper flakes and cook for about 1 minute. Stir frequently.

Add the vegetable stock, salt and pepper and adjust the heat until the sauce is simmering.

Cook until almost all of the liquid is evaporated, then remove from heat.

Allow the sauce to cool for a few minutes.

Place the remaining 7 teaspoons olive oil in a blender or mini chopper with the sauce mixture. Add the maple syrup and vinegar.

Puree until smooth.

Chill.

Nutrition Facts

Serving size = 2 tablespoons

Servings = 4

.

Amount Per Serving

Calories 106 Calories from Fat 91
  % Daily Value
Total Fat 10g 16%
    Saturated Fat 1g 5%
    Monounsaturated Fat 7g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 147mg 6%
Total Carbohydrates 4g 2%
    Dietary Fiber 0g 0%
    Sugars 1g  
Protein 0g  
Vitamin A 4% Vitamin C 2%
Calcium 0% Iron 2%
Vitamin K 6 mcg Potassium 56 mg
Magnesium 3 mg